
Pecan Pie - Chef Recipe by Brad McDonald
“I learned the trick to this very simple recipe from my father. He chops the nuts, which means that,...
1.5kg chuck steak, cubed
3 Tbs vegetable oil (or any neutral oil)
2 tins Massaman curry paste
500g potatoes, cubed
500mL coconut cream (reserve 2 Tbs for garnish)
500mL water, or stock
800g whole lightly roasted peanuts (plus extra for garnish)
20g crispy shallots (plus extra for garnish)
3 Tbs palm sugar
3 Tbs fish sauce
2 Tbs tamarind puree
Coriander, to serve
500g mixed greens (such as beans and broccolini) to serve
Steamed rice, to serve
Preheat oven to 160 C.
Place a large heavy-based saucepan on a medium-high heat. Once hot, add oil and fry off curry paste for 6-8 minutes, until lightly caramelised and smelling sweet.
Add beef and coat in the curry paste. Continue to fry off to seal the beef for a further 5-6 minutes.
Sprinkle in palm sugar and cook for about 3-5 minutes to caramelise and deepen in colour. Once it has reached a deep red colour, add in fish sauce, tamarind, coconut cream, water, peanuts, shallots and a big pinch of salt. Add potatoes and let them submerge into the liquid.
Stir all ingredients together, bring to a simmer. Once simmering, place lid on and put into the oven at 160 C for about 3 hours.
Check tenderness of beef after 3 hours – you should be able to cut it with a spoon. Taste and adjust seasoning to suit; the taste should be mildly spicy with a sweet, sour and salty balance.
Use a pot or microwave to steam greens, season with salt.
Garnish curry with coconut cream, shallots, peanuts and fresh coriander.
Serve with steamed rice.
Credits: Australian Beef
Photo Credits: Australian Beef
“I learned the trick to this very simple recipe from my father. He chops the nuts, which means that,...
These gorgeous large tubes of pasta originate from Campania and Calabria. They go well with a variet...